Best of the best chocolate brownies? That’s a big call, right!? Well it isn’t really, because these really are next level.
Because after scouring countless recipes that all claim to be the best, well I’ve hit on a formula that combines the thing that works and yes, have created what I’ll shamelessly call Best of the Best!
These rich, delectable treats are gorgeous served as a dessert, cooled just enough with a dollop of heavy cream or ice cream. Or take to them to work to share and you’ll be everyone’s new best friend.
Scroll below to read more about chocolate brownies, but for now, let’s not waste any more time. Here’s the recipe.
Best of the best Chocolate brownies
Rich, chocolatey and fudgy. This is the only brownie recipe you’ll ever need.
21
pieces15
minutes45
minutesClick for the screen to stay active while you cook
You will need
200 g 200 70% quality dark chocolate
250 g 250 unsalted butter
100 g 100 plain flour
10 g 10 baking powder
pinch sea salt
300 g 300 light brown sugar
4 large 4 free range eggs
1 tbsp 1 freshly brewed espresso
250 grams 250 good quality 45% chocolate, chopped
1 tsp 1 vanilla bean extract
Here’s what to do
- Pre-heat the oven to 150C. Lightly grease a 20x30cm slice tin and line with baking paper.
- Break the chocolate into a heatproof dish and add chopped butter. Place over a pan of hot water and gently melt. Stir to mix together until glossy, then allow to cool to luke warm.
- Break the eggs into the bowl of a stand mixer (or normal bowl and use hand beaters). Add the sugar and vanilla, then whisk well until light and fluffy.
- When the chocolate & butter is cool enough, mix the sifted flour and baking powder through and stir with a balloon whisk until fully incorporated.
- Remove the egg / butter mix from the stand mixer and add the chocolate & flour along with the coffee into egg mixture. Mix gently through with the balloon whisk.
- Stir the chopped milk chocolate through and pour into your prepared pan.
- Place into the preheated oven and bake 45 minutes, until just coming away from the sides.
- Leave to cool in the tin before cutting into slices.
Tips and tricks
- If you can’t do fresh espresso, you could use any freshly brewed coffee. Or mix 1 teaspoon instant coffee granules in 1 tablespoon hot water and let cool. The taste won’t be quite right, but it’s the next best thing.
- While these are great served warm with melty chocolate oozing out, they’ll cut better when they’re cooled completely.
- Remove from the oven a few minutes early if you want even gooier chocolate fudge brownies.
What makes these the best of the best chocolate brownies?
Before making these brownies, I scoured cookbooks and the internet to find more information about these delicious treats.
Apparently, brownies first appeared in an American cookbook titled the 1896 Boston Cooking-School Cookbook by Fannie Merritt Farmer. Cited on Amazon as:
a perennial bestseller first published in 1896. A pioneering work in the culinary field, it was the first cookbook to provide level measurements and easy-to-follow directions.
Amazon
In today’s baking world there are different versions of Brownies that are loosely categorised as cakey or fudgy. This recipe is of the fudgy variety, containing LOADS of chocolate and butter and very little flour. My addition of fresh coffee just adds another subtle layer of richness too. Honestly, these are sensational!
There are so many options you can choose to make these your own. Try adding toasted hazelnuts or pecans. Or swap out the milk chocolate chunks for white chocolate. Just make sure you use good quality chocolate, because the better the chocolate, the better the flavour and decadence value.
There’s another brownie recipe on my site that’s more cakey. Containing coconut too, my coconut chocolate brownies contain more flour and less fat. They’re still very tasty and definitely a brownie, but more a brownie slice than decadent treat.
Do yourself a favour and bake these Best of the Best Chocolate Brownies
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